Entree: Papua New Guinea – Southern Culinary Region – Taro and Coconut Milk (Stewed taro roots cooked in rich coconut milk with aromatics and greens)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 2 lb (900 g) taro root, peeled and cut into 1 in (2.5 cm) chunks
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, about 6 oz (170 g), thinly sliced
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 small red chili (5 g), sliced (optional)
- 14 fl oz (400 ml) coconut milk
- 1 cup (240 ml) water or light vegetable stock
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 6 oz (170 g) spinach or other local leafy greens, roughly chopped
- 2 tbsp (30 ml) lime juice (optional)
- Fresh cilantro or spring onion for garnish

Instructions

1. Heat the oil in a large heavy pot over medium heat. Add the sliced onion and sauté until translucent, about 4–5 minutes; add the garlic, ginger, and sliced chili and cook 1–2 minutes until fragrant.
2. Add the taro chunks to the pot and stir to coat with the aromatics. Pour in the coconut milk and water or stock, season with salt and pepper, and bring to a gentle simmer.
3. Reduce heat to low, cover partially, and simmer for 25–35 minutes, stirring occasionally, until taro is tender and easily pierced with a fork.
4. Stir in the chopped greens and simmer 3–5 minutes more until the greens are wilted and incorporated. Adjust seasoning with additional salt, pepper, or lime juice to taste.
5. Ladle into bowls and garnish with cilantro or spring onion. Serve hot with roasted root vegetables or grilled fish if desired.